We are in the midst of a heat wave in Montreal. It has been too hot to do anything other than float around in the pool. Definitely not a good idea to be turning on the oven in this type of weather. However, we got a big thunderstorm a few days ago and things have cooled down to at least a bearable level of heat. So, I took the chance to get baking again. Even if I did do it in my bikini, between trips to the pool.
I recently discovered Framed, and have earmarked a ton of recipes to try. I started with baking, of course, and chose the Mocha Chocolate Chip Cookies. They turned out delicious, with a little bit of bite from the coffee, and sweetness from a pound (!!) of chocolate chips. I would definitely make these again, except not in this type of heat. I had trouble during the mixing phase because the butter just mellllttteeeddd as soon as I took it out of the fridge. I was too anxious to refrigerate the dough overnight, and I think that would have made a difference because the cookies spread out A LOT.
Mocha Chocolate Chip Cookies
3 tablespoons instant coffee powder
1 teaspoon baking soda
1 teaspoon salt
2 sticks butter, cut into chunks
3/4 cup granulated sugar
3/4 cup packed dark brown sugar
2 large eggs
1 teaspoon vanilla extract
1 pound chocolate chips or chunks — any variety you like.
- Whisk the flour, coffee, baking soda and salt together. Set aside.
- Beat the butter in a mixer until lightened. Add granulated sugar and beat for 30 seconds. Add brown sugar and beat for another 30 seconds. Add eggs one at a time, beating after each addition. Add vanilla and beat until blended.
- Turn mixer speed down and add flour mixture, mixing until just incorporated. Add chocolate and mix until evenly blended in.
- Wrap the dough in plastic wrap and chill in fridge for several hours to overnight.
- Preheat oven to 350, and line cookie sheets with parchment paper or Silpat. Drop a heaping tablespoon full of dough onto sheets, leaving 2 inches between cookies. Bake for 10-12 minutes.
- Cool on racks.